PREP TIME: 5 mins
COOK TIME: 25 mins
TOTAL TIME: 30 mins

INGREDIENTS

• 10 tablespoons fine grain cornmeal, see note
• 10 tablespoons fine grain almond flour
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 6 tablespoons maple syrup
• 5 tablespoons lite coconut milk, from the can
• 1 tablespoon apple cider vinegar

INSTRUCTIONS

1. Preheat the oven to 350 F/ 175 C
2. Mix the cornmeal, flour, baking powder and salt together in a bowl and whisk to combine.
3. Make a little well in the middle and add the maple syrup, milk and vinegar. Mix until everything is just mixed.
4. Pour into a prepared loaf pan.
5. Bake for 25-30 minutes. Start checking at 25, a toothpick should come out clean with a few crumbs on it. If you overbake, it will get too dry.
6. Allow to cool completely, as it sets more while it cools. If you cut too soon it will fall apart.

NOTES

• You can use medium grain cornmeal but you will need to reduce the milk by 1 tablespoon. Medium grain cornmeal gives a moister result.
• I also tried this with a tablespoon of oat flour and it gave a lighter result. You can try this but you will need to up the milk to 6 tablespoons.
• You can use cashew or almond milk but the end result won’t be as rich and moist.
• To make this in a square pan, double the recipe. The cook time will be about 5 minutes more.
• To make muffins, drop into prepared or lined muffin tins. Start checking at 20 minutes to see if they are done.